Lucky Scatterbrain [Best of Fall Vegetable Polenta Bake]

Two secrets to getting out of a cooking rut: getting yourself into troubles and being scatterbrained.

The Farmers’ Market is a dangerous place to go for me so that’s where the trouble part comes from. Even if I meant to pick up just one ingredient with a recipe using it in mind it never happens. Never. I don’t even know why I’m still trying to fool myself into believing it. The second I set foot onto the market I’m lost. Or should I say: my salary? In my defense, walking past a dozen stalls brimming with the freshest produce, most delightfully scenting breads and local honey [ even of the very rare kind!] until you get to the one you’d originally settled on is torture.

Long story short I didn’t just finally (!!) pick up the first kale of the season – can you believe it had been unavailable since the end of January? – but also lots of other autumnal produce.

About that scatterbrained part: Do you ever swear you had an ingredient at hand not even needing to check because you definitely know it’s there? Until you actually need it. Turns out you’d better have checked earlier than Saturday night with stores closed already. And when your heart’s set on a balsamic kale and butternut squash phyllo pastry it hurts just a little to notice you’re out of balsamic vinegar.

But lack of ingredients has the potential to boost creativity and variety is the spice of life after all. Old but true. In hindsight I’m -very- glad I strained from my original plan because this might just be my new favourite. The sweeteness of the soft parsnips, slightly bitter taste of the kale covered and meaty mushrooms once more mingling in a silky sauce and topped with creamy cheesy polenta? And did I mention chickpeas? Sign me up. Okay, I guess I need to sign myself up or better yet get cooking but I recommend you do, too, for full fall flavour enjoyment. You’re welcome.

Also note that this is super fast and just right for lazier days because we’re preparing the polenta in the microwave. Yes! Trust me it’s the surefire way to perfect polenta. It also saves you another dish to clean because you can eat right from the bowl you used for the polenta. I’m not going back to stovetop corn meal any time soon.

Name-wise I was torn with this dish. It’s autumnto me but I know the majority of you are used to the term fall so that’s what I ended up choosing.

Best of Fall Vegetable Polenta Bake

one medium Parsnip, cut into half moons

one medium red onion, sliced into rings

Brussels sprouts (90 g) – 1/2 cup

Kale (50 g cleaned) – about 1 cup

4-5 mushrooms, sliced thinly

1 clove of garlic, minced

Coconut oil for frying

100 g chickpeas [1/2 cup + 1 tbsp]

A generous 1/4 cup passata/tomato sauce (70 g)

3 tbsps soy creamer, divided

Salt + pepper

1/2 tsp each smoked paprika and thyme

1/4 cup polenta

2 tbsps nutritional yeast

As involved as it might look or sound this comes together really fast.

Start by sautéing the onion rings until caramelized at mediun heat. Add the garlic and fry for another minute.

Sprinkle in the spices.

Deglaze the pot with some water and add the Parsnip. Cover the pot and let cook for about three to four minutes or until the parsnip is tender.

Add the mushrooms, sauté until the release some water. Then stir in the kale and let it wilt.

Pour in the tomato sauce and two tablespoons of soy creamer. Stir to combine.

Mix in the chickpeas.

Turn off the heat and transfer the vegetable mixture to a greased baking dish.

Top with the polenta and bake at 300 °F for about 20 minutes or until set.

For the polenta: Place the polenta and 3/4 cup of water in a large microwave-safe bowl. Add a sprinkle of salt. Stir and microwave on high for 2 1/2 minutes. Microwaves vary so stay close by to avoid boiling over.
Remove, stir in the remaining tablespoon of soy creamer and pepper to taste. Microwave for another 2 1/2 to 3 minutes. Remove from the microwave, stir in nutritional yeast, salt to taste and 1/2 tsp of coconut oil.

This looks soo delicious!! your photos are really well done too! I love farmers markets so much that I can’t go by myself because inevitably I want to buy more than I can carry. As for “autumn” vs “fall”… hmm, I think I say “fall” mostly, unless I’m feeling fancy and want to use it as an adjective then I’m all about the word “autumnal”– that is a glorious word.

I always get captivated by the selection at farmers markets! So much to choose from!

This recipe looks amazing, but makes me realise the conundrum of living in the opposite hemisphere of many of the food bloggers that I like to read – while they are all tempting me with their recipes made using fresh Autumn produce, I am trying to get excited about all the spring and summer things that are coming into season. Your recipe definitely looks perfect for Autumn though (we don’t really say fall over here in New Zealand). Great photos too! 🙂

I hear you on the seasonal conundrum. More so because at least with some produce like kale or kabocha there don’t seem to be seasons in the US. I can only get these for a few months a year – and during those I’ll eat them to the point of going overboard 😀 .
Thanks for your comment and yay for somebody else saying autumn not fall!

Oh how I love the Farmer’s Market. And always spend way too much money there! ;p And pick up more than I need. Every. Week. Ah well.
Thanks so much for sharing this deliciously awesome sounding recipe at Healthy Vegan Fridays! i have pinned & shared your recipe =)